Catherine Weaver's Real French Onion Soup Recipe

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This recipe for Catherine Weaver's Real French Onion Soup, by Laural Taylor, is from The Massengale Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Contributor:

Contributor:

Laural TaylorAdded: Wednesday, July 22, 2009

Category:

Category:

Ingredients:

Ingredients:

4 pounds onions = cut into 1/2 inch slices round and then cut those slices in half so you have 2 half moons.Pam spray3 T real butter½ cup of real Sherry (not cooking Sherry)1 loaf of French bread2 cups of beef stock (better if you make your own, but canned will do4 cups of chicken stock ( better if you make your own, but canned will do) 1 bay leaf½ pound of Gruyere cheese (buy it in a block so you can grate it ) 2 ¾ of cup of water1 large oven proof pan with cover6 twigs of Thyme – rinsed well6 oven proof bowls

Directions:

Directions:

This is very easy but just takes some time. This recipe is a true gift to us!Thank you Catherine Weaver!Pre-heat oven to 400 degreesReal French onion soup is made with Fond.Fond is the debris left on the bottom of your pan – you will use this to make an authentic French onion soup by the occasional stirring of the sweating onions.Spray your oven pan with Pam or use olive oil – just enough to prime panAdd 3 T of real butter to the bottom of panAdd 4 pounds of sliced onionsCover your pan and place in 400 degree ovenAfter 1 hour stir your onionsAfter another 1 ½ take your pan out of oven and stirPlace your pan on top of stove on medium high heat for 15 minutes – stir uncoveredStir occasionally for the next 20 minutes – stirring Fond off bottom - uncoveredAdd ¼ cup of water and stir occasionally for 15 minutes - uncoveredAdd ¼ cup of water and stir occasionally for 15 minutes - uncoveredAdd ¼ cup of water and stir occasionally for 15 minutes - uncoveredAdd ½ cup of Sherry this will de-glaze onions –stir uncovered for 5 minutesAdd 2 cups of water4 cups of chicken stock2 cups of beef stock1 bay leaf6 twigs of Thyme – wrap twigs together with one of the twigs – they need to stay togetherStir well - Reduce temperature to low heat – Cook “covered” for another 30 minutesCut you French bread into 1 inch slices – crisp in oven until golden brownSpoon out your soup into oven proof bowlsDo NOT include twigs of ThymeAdd a slice of French bread to top of soupAdd grated Gruyere cheese to top – enough to cover your slice of bread and run off into soup Place your bowls under broiler until cheese meltsGet a spoon and sit down to a wonderful, hardy meal or appetizer. You WILL lick your lips to savor all the yummy taste exploding in your mouth!

Number Of
Servings:

Number Of
Servings:

6

Preparation
Time:

Preparation
Time:

10 minutes

Personal
Notes:

Personal
Notes:

Catherine is a great friend and talented Gourmet Chef. Her father was raised in Louisiana and cooked all the great Cajon dishes. Her mother was born in “Nancy” France, located in the Lorraine District. Catherine grew up learning all the French and Cajon originals! Catherine attended Auburn University – Art, and has a successful catering business while working fulltime. Upon graduation from the Art Institute of Atlanta, Catherine plans to open an Original French Bistro. Thank you Catherine for this great gift!

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